The meat industry produces more greenhouse gases than all transport industries combined whilst items such as soya are grown in fields larger than the surface area of London and travel thousands of miles to go on supermarket shelves.
With this in mind, Ruby is raising awareness about the environmental impact of meat and its replacements by publishing a cookbook with recipes for plant-based, sustainable meals made only from local, organic and seasonal produce.
Ruby said: “Biodiversity is decreasing dramatically. We all need to change the way we eat. But rather than eating lots of imported goods, we need to simply eat more of the produce that is grown on our doorstep. Even if you mixed just some of these recipes into your normal diet, you would be surprised just how easy it is to help our planet.”
Ruby has undertaken the project as part of her EPQ. The EPQ offers students a unique opportunity to excel in a chosen specialism, helping them to hone their ability to carry out rigorous independent research and develop their presentation style – invaluable skills for the next step to undergraduate study at some of the world’s top universities.
Ruby has devised 40 delicious tried and tested plant-based recipes for spring, summer, autumn and winter.
She is now hoping to publish the book to help spread the word. The price will depend on the number of orders, but will be less than £20. If you would like to pre-order a copy please email firstname.lastname@example.org